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Chile Relleno Bake
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-
Prep
15
min
-
Total
1
hr
5
min
-
Servings
10
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Ingredients
-
2
cans (4 oz) Old El Paso™ Chopped Green Chiles
-
3
cups milk
-
6
eggs
-
2
cups Original Bisquick™ mix
-
4
cups shredded Mexican cheese blend (16 oz)
-
Thick & chunky salsa, if desired
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Steps
-
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. If desired for garnish, reserve 2 tablespoons of the green chiles.
-
2
In large bowl, beat milk and eggs with wire whisk until blended. Stir in chiles, Bisquick mix and cheese. Pour into baking dish.
-
3
Bake 45 to 50 minutes or until puffed and golden brown. Pat reserved chiles dry with paper towel; sprinkle over casserole. Serve with salsa.
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-
Serve this easy brunch dish with a colorful fruit salad and hearty whole-grain muffins.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 330
- Calories from Fat
- 170
- Total Fat
- 19g
- 30%
- Saturated Fat
- 10g
- 51%
- Trans Fat
- 1g
- Cholesterol
- 175mg
- 58%
- Sodium
- 760mg
- 32%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 17g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 40%
- 40%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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